Shredded Chicken Nachos Tender chicken meats jalapeño spices and creamy cheddar cheese, bringing savory goodness to any fall football game. Prep Time: 30 min Cook Time: 1 hr 30 min Ready In: 2 hr Serves: 6 Ingredients: 1 Tbsp. ground cumin 1 ½ tsp. ancho chili powder 1 tsp. dried oregano ½ tsp. table salt 1 ¾ lbs. uncooked boneless skinless chicken breast 1 large sweet red pepper, cut into 1 ½" pieces 14 ½ oz. canned diced tomatoes 15 oz. canned black beans, rinsed and drained 1 ½ cups shredded reduced-fat Mexican-style cheese 6 Tbsp. light sour cream ⅓ cup cilantro, coarsely chopped ⅓ cup chopped pickled jalapeno peppers, thinly sliced (optional) 1 fresh lime, cut into wedges Directions: In a BLACK+DECKER™ portable slow cooker, combine cumin, chile powder, oregano and salt; add chicken and toss to coat. Make sure chicken is in a single layer; top with red peppers and tomatoes. Cover and set heat to high; cook until chicken is fork-tender and cooked through, about 3 hours. Shred chicken with two forks in slow cooker; stir beans into slow cooker and cover to heat through, about 20 minutes. Spoon the chicken mixture over top of desired chips and sprinkle evenly with cheese. Broil 4 inches from heat until cheese melts and mixture is bubbly, about 1 minute. Garnish with sour cream, cilantro, pickled jalapeños and a squeeze of lime.